Chapter 1 Answer

1) In 1765, a Parisian began advertising on his shop sign that he served soups, which he called
restaurants or restoratives. (Literally, the word means “fortifying.”). What is the name of that
Parisian restaurateur?
Ans: Boulanger

2) What is the significant result of the French Revolution?

Ans: Great Stimulus
3) An important invention that changed the organization of kitchens in the eighteenth century
which gave cooks a more practical and controllable heat source than an open fire.
Ans: Stove or Potager
4) A great chef of the time who developed Grand Cuisine. His books contain the first real
systematic account of cooking principles, recipes, and menu making and one of the primary
reasons cooking of the Middle Ages was brought into the modern era.
Ans: Marie- Antoine Carême

5) The greatest chef of his time, and is still revered by chefs and gourmets as the father of
twentieth century cookery.
Ans: Georges- Auguste Escoffier

6) Perhaps the first important cookbook to appear at the end of the Middle Ages was Le Viandier
(“The Cook”). What is the name of the author of the said cookbook?
Ans: Guillaume

7) Perhaps the next most important cookbook after Taillevent’s was Le Cuisinier François (“The
French Chef”).
Ans: François Pierre de La Varenne

8) The development of preservation techniques not just refrigeration increased the availability of
most foods and made affordable some that was once rare and expensive. (8-12)
Ans:
>Freezing
>Canning
>Freeze-drying
>Vacuum-packing
>Irradiation
13) A generation after Escoffier, he is the most influential chef in the middle of the twentieth
century. Working quietly and steadily in his restaurant, La Pyramide, in Vienne, France, he
simplified and lightened classical cuisine.
Ans: Fernand Point

14) Four of the greatest chefs in their generation best known for a style of cooking called
nouvelle cuisine. (14-17)
Ans:
>Paul Bocuse
>Jean
>Pierre Troisgros
>Alain Chapel

18) A landmark event in the history of modern North American cooking was the opening of
Alice Waters’s restaurant, in Berkeley, California, in 1971. Waters’s philosophy is that good
food depends on good ingredients, so she set about finding dependable sources of the best-
quality vegetables, fruits, and meats, and preparing them in the simplest ways. What is the name
of her restaurant?
Ans: Chez Panisse

19) The use of ingredients and techniques from more than one regional or international cuisine in
a single dish is known as blank?
Ans: Fusion Cuisine

20) French term that means “under vacuum”.

Ans: Sous Vide

21) Scientific approach to cooking food and food presentation.

Ans: New Technologies

22) Give at least two factors affecting the way a kitchen is being organized. (22-23)
Ans:
>The Menu
>The type of establishment

24) Give at least two qualities a professional must possess. (24-25)

Ans:
>Positive Attitude Toward the job
>Ability to Work with people